Posts tagged kimchi
Korean Seafood Soft Tofu Stew (Haemul Sundubu Jjigae)

Soft Tofu Stew or Sundubu Jjigae is a spicy Korean stew made with really ripe and sour kimchi and a rich anchovy-based broth. The broth is flavored with soy sauce, Korean red pepper flakes (Gochugaru) and Korean hot pepper paste (Gochujang). Pork, beef, tofu, and/or seafood are added for different variations.

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Kimchi Fried Rice

I had a jar of kimchi that’s been sitting in my fridge for some time. It’s quite sour to eat on its own but instead of tossing it, I made kimchi fried rice. The frying and the ridiculous amount of butter calm down the fermented tart taste. To finish it off, I fried a couple of eggs and placed them on top. Mmm…mmmm….delicious.

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Authentic Korean Napa Cabbage Kimchi Recipe

Kimchi is a traditional fermented vegetable side dish from Korea. It originated out of the necessity of preserving vegetables for the long winters. Now it is a staple in everyday Korean and other Asian households. Kimchi can be made out of any vegetables with the most popular being napa cabbage.

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Making Kimchi: A Disaster Story

Kimchi has a sweet, sour, and fermented taste that can be overpowering to a foreign palate. Also, the abundance of ginger, garlic, onions and chili powder makes it very pungent. Kimchi was created to preserve vegetables for the long cold winters. Now it's a great complement to grilled meats all year round, and a definite must when we have our Korean BBQ with beef short ribs.

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